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Night + Market owner Kris Yenbamroong is getting out the word on what he calls "my favorite menu to date!" For DineLA's upcoming Restaurant Weeks, the chef writes that he originally planned an "All Black Everything" theme that "quickly fell apart." Fortunately, once the chef's chicken went black, it failed to go back. Yenbamroong currently has a three-course menu planned with two uses of nam prik, servings of pigs trotters and tails in a Chiengrai-style pork stew simmered with pickled garlic and palm sugar, and an option for dancing prawns. But the owner is most stoked to feature a black-boned chicken curry, something he claims his grandmother made for him when he was ill.

In an email, Yenbamroong continues detailing his grandma's preparation. "She would boil the chicken into submission and then toss it, leaving me with a big bowl of super-concentrated chicken broth."

As to the inherent powers of the immortal, pill-popping chickens, he says, "If you've never eaten black-boned chicken, here's what it is: a tiny but super lean animal that you feel has exercised every morning of its life. It is the Manny Pacquiao of chickens and it is perfect for curry."